Pikeperch with riesling sauce, apple, onion, and tomato

EC134-1 200% (1)

Serves 4.

  • 4 pikeperch filets, ca. 150 g each
  • salt, pepper
  • 1 tbsp oil
  • 20 g butter
For the riesling sauce:
  • 20 g shallots
  • 50 ml Riesling
  • 1 cl Noilly Prat
  • 200 ml fish stock
  • 125 ml cream
  • salt, cayenne pepper
  • some drops lemon juice
  • 1 egg yolk
  • 10 g cold butter, in cubes
For the vegetables:
  • 120 g red onions
  • 150 g apples
  • 80 g cherry tomatos
  • 1 tbsp chervil, chopped
  • 30 g butter
  • salt, pepper

Also: Chervil leaves as garnish.


Wash and dry the fish filets. Make diamond-shaped incisions in the skin, then add salt and pepper, and chill until the fish is needed.

For the sauce, peel and finely dice the shallots and place into hot sauteuse. Add the wine and Noilly Prat and bring to a boil. Add the fish stock and let reduce by about 1/3. Add the cream, reduce to low heat, and simmer until creamy. Season with salt, pepper, cayenne pepper and lemon juice. In a separate bowl mix the egg yolks with some of the hot sauce and once combined add with the butter cubes to the rest of the sauce. Keep warm and blend with an immersion blender before serving.

For the vegetables peel the onions and slice into thin rings. Wash and quarter the apples, remove the cores, and slice lengthwise. Wash the cherry tomatoes and cut in half. Heat the butter in a pan and sauté onions until translucent, add the apple slices, cook 1-2 minutes, add tomatoes and sauté another minute. Season with salt, pepper, and chervil.

For the fish, heat both butter and oil in a pan. Lightly dust the pikeperch filets with butter, place into the pan, and cook on each side for about 2-3 minutes.

Plate the fish on top of the vegetables on pre-warmed plates, arrange with the sauce, and garnish with the chervil leaves.


2 thoughts on “Pikeperch with riesling sauce, apple, onion, and tomato

  1. Pingback: Aagaardselva – gartenhausberlin

  2. Pingback: Apple-Onion Sauce | gartenhausberlin

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